Super simple, super tasty, this is a perfect treat when you want something sweet. It might be a little strange having courgettes in a cake, but believe me, you won't know they are there and the cake will be really moist and delicious.
- 350g spelt flour.
- 2 teaspoons of baking powder.
- 50g cocoa powder.
- 1 tsp cinnamon.
- 175ml Fussels Rapeseed Oil.
- 350g coconut sugar.
- 4 eggs.
- 2 teaspoons of vanilla extract.
- 2 grated courgettes.
- 140g toasted pecans, chopped roughly.
Preheat the oven to 180C.
Combine the dry in ingredients in one bowl and the wet in another (courgette is wet).
Mix them together.
Pour into a cake or loaf tin and bake for 60 minutes (or until set, springy and a skewer comes out clean when inserted into the middle).